Santa Fe Chicken Salad

Heat oil in skillet over medium heat. Divide thick chicken breasts in half for quicker cooking. Season chicken with blackening spice. Once oil is hot, cook seasoned chicken breasts in nonstick skillet until done. Remove from skillet and set aside.

Meanwhile, dice the red onion, tomato, and roasted red peppers. Slice the green onion. Add diced ingredients to medium bowl.

Add corn and all dressing ingredients to the medium bowl. Mix well.

Toss the dressing and fresh ingredients in with the torn romaine lettuce in a large bowl.

Divide the lettuce and dressing into serving bowls and add the sliced chicken and any of the desired optional ingredients on top. Lightly sprinkle either blackening spice or a mixture of chili powder and cumin over the servings (if desired for presentation and flavor).